Sauteed brussels sprouts with basil and pine nuts
1
Points® value
Total Time
22 min
Prep
15 min
Cook
7 min
Serves
8
Difficulty
Easy
This fresh take on Brussels sprouts will delight your holiday meal guests and breathe new life into you weeknight meals. Ready in only 20 minutes, this recipe feeds a crowd of 8 with hints of fresh basil and tangy lemon. Perfect for the Thanksgiving table, this dish features shredded Brussels sprouts, a preparation that dramatically reduces the cooking time. The toasted pine nuts bring a mildly sweet and toasted nutty crunch to the recipe. Try this preparation on small broccoli florets for an easy variation. Both versions will accompany roasted chicken, turkey, pork, beef and fish alike.
Ingredients
Brussels sprouts
2 pound(s), trimmed and outer leaves removed
Unsalted butter
1 Tbsp
Shallot
3 medium, minced
Fresh basil
¼ cup(s), chopped
Fresh lemon juice
2 Tbsp
Kosher salt
2 tsp
Black pepper
¼ tsp
Pine nuts
3 Tbsp, toasted and chopped